2/3 c. shortening
2 2/3 c. sugar
4 eggs
1 (16 oz.) can pumpkin
2/3 c. water
3 1/3 c. all-purpose flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
2/3 c. chopped pecans
2/3 c. chopped dates

Cream shortening; gradually add sugar, beating well. Add eggs; mix well. Stir in pumpkin and water. Combine flour, baking powder, soda, salt, cinnamon and cloves; add to creamed mixture, mixing well. Fold in pecans and dates. Spoon into 2 well greased and floured 9 x 5 x 3 inch loaf pans; bake at 350 degrees for 1 hour and 10 minutes or until bread tests done. Yield: 2 loaves.